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Strawberry Cream Muffins Recipe

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With strawberries in full swing, we’ve been whipping up quite a few very berry treats, one of which is these delicious strawberry cream muffins from my mama’s recipe arsenal. This is our third year munching on these muffins with fresh strawberries and I couldn’t wait to snack on a batch this summer. I was lucky to snag a photo of them before they we’re all eaten!

strawberry cream muffins

MUFFIN INGREDIENTS

  • 1 cup whole milk
  • 1/2 cup butter
  • 1 1/2 teaspoons vanilla
  • 1/8 teaspoon almond extract
  • 2 eggs
  • 2 cups flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries, diced

FILLING INGREDIENTS

  • 4 ounces cream cheese, softened
  • 1 1/2 tablespoons liquid white from one egg, beaten
  • 1/3 cup sugar
  • 1/4 teaspoon vanilla

DIRECTIONS

  • Preheat your oven to 400 degrees
  • Place cupcake liners in your muffin pan or use nonstick spray in each spot
  • In a small bowl, blend the filling ingredients and set aside
  • Melt the butter in a sauce pan over low heat. Add vanilla, almond extract and milk, stir to combine. Allow mixture to cool from hot to warm and then blend in eggs.
  • In a separate mixing bowl, whisk together flour, sugar, baking powder and salt.
  • Create a well in the dry ingredients and add the butter mixture. Mix, but don’t over do it. Just until it’s incorporated.
  • With a spoon, fill each cupcake liner with muffin batter, about 1/3 to a 1/2 full. Sprinkle a few strawberries on top of of the batter then dollop a teaspoon or two of the filling mixture on top of the berries. Top with a tablespoon or two with muffin batter. Add a few strawberries on the top and allow them to sink into the batter. Sprinkle the top of the uncooked muffins with sugar for a yummy sugar crumble once baked.
  • Bake in a 400 degree oven for 15-18 minutes or until golden brown. Allow to cool in the pan and then awhile longer on a cooling rack.

This is by far my favorite berry muffin recipe! I hope you’ll love it too! What’s your favorite recipe for the plethora of berries during the summer?

MORE MUFFIN RECIPES

Peanut Butter Banana Oat Mini Muffins – With no sugar, lots of protein, and the sweet flavors of maple and cinnamon it’s no wonder this “dessert” was a hit with us all! Best of all, little ones can help!

Lemon Poppyseed Muffins – The lemon is a fresh burst of flavor and the glaze practically makes them a morning cupcake.

Jumbo Pumpkin Chocolate Chip Muffin – The kids and I gobbled these jumbo muffins down in just one day. Eek! One for breakfast, one for a morning snack, and another after dinner, because, why wait on this fall goodness?

Super Muffins – Packed with protein, Super Muffins are a quick breakfast when on the go, a perfect morning or afternoon snack, or even a “dessert” when you’re cutting back on sugar. 

Gluten Free Cornbread Muffins – These Gluten Free Cornbread Muffins are sweet and tender, you would never guess that they were sweetened with just honey 

Glazed Donut Muffins – They are the perfect combination of a cake-y muffin and a sugary, glazed donut.

Strawberry Cream Muffins

Strawberry Cream Muffins

Hollie Schultz
Delicious strawberry cream muffins made with fresh strawberries
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Bread, Breakfast
Cuisine American
Servings 12 muffins
Calories 275 kcal

Ingredients
  

Muffin Ingredients

  • 1 cup whole milk
  • 1/2 cup butter
  • 1 1/2 tsp vanilla
  • 1/8 tsp almond extract
  • 2 eggs
  • 2 cups flour
  • 3/4 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup strawberries diced

Filling Ingredients

  • 4 oz cream cheese softened
  • 1 1/2 tbsp egg white beaten
  • 1/3 cup sugar
  • 1/4 tsp vanilla

Instructions
 

  • Preheat your oven to 400 degrees.
  • Place cupcake liners in your muffin pan or use nonstick spray in each spot
  • In a small bowl, blend the filling ingredients and set aside
  • Melt the butter in a sauce pan over low heat. Add vanilla, almond extract and milk, stir to combine. Allow mixture to cool from hot to warm and then blend in eggs.
  • In a separate mixing bowl, whisk together flour, sugar, baking powder and salt.
  • Create a well in the dry ingredients and add the butter mixture. Mix, but don’t over do it. Just until it’s incorporated.
  • With a spoon, fill each cupcake liner with muffin batter, about 1/3 to a 1/2 full. Sprinkle a few strawberries on top of of the batter then dollop a teaspoon or two of the filling mixture on top of the berries. Top with a tablespoon or two with muffin batter. Add a few strawberries on the top and allow them to sink into the batter. Sprinkle the top of the uncooked muffins with sugar for a yummy sugar crumble once baked.
  • Bake in a 400 degree oven for 15-18 minutes or until golden brown. Allow to cool in the pan and then awhile longer on a cooling rack.

Nutrition

Calories: 275kcalCarbohydrates: 37gProtein: 5gFat: 12gSaturated Fat: 7gTrans Fat: 1gCholesterol: 60mgSodium: 239mgPotassium: 97mgFiber: 1gSugar: 20gVitamin A: 436IUVitamin C: 7mgCalcium: 92mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @BabyGizmo or tag #BabyGizmo!

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